Kelp Chicken Leg Soup
A Zhejiang-style soup featuring tender chicken and kombu, with a fresh flavor and pleasing texture. The kombu provides iodine, an essential mineral for the body.
Ingredients
chicken thigh meat
320 g
kelp
80 g
green onion (sliced)
20 g
ginger (sliced)
20 g
salt
a pinch
condensed milk
2 tbsp
water
5 cups
Instructions
1
Step 1
Cut the chicken into large pieces. Wipe the kelp clean with a cloth, soak it, then cut into thin strips.
2
Step 2
Blanch the chicken and kelp in boiling water, then rinse clean.
3
Step 3
Bring 5 cups of water to a boil, add the ginger, green onion, chicken, and kelp. Once boiling, reduce to medium heat and simmer.
4
Step 4
When finished, season with salt to taste, and finally stir in the condensed milk before serving.
